French-style eggplant
2 servings
25 minutes
French-style eggplant is an exquisite dish that combines the tenderness of eggplants, the aroma of Provençal herbs, and the richness of Parmesan. Although it has a French name, its popularity has spread in Russian cuisine due to the harmonious blend of simple ingredients and refined taste. Baked eggplants soaked in olive oil and spices become soft and rich, while garlic sauce adds a piquant touch. Tomatoes add freshness, and the golden cheese crust completes the composition, creating a unique flavor. The dish is perfect for a festive dinner or a cozy family evening; it can be served as an independent appetizer or as a side dish to meat dishes. The ease of preparation makes it accessible even for novice cooks, while the richness of flavor nuances makes it unforgettable.
1
Slice the eggplant into thick slices.
- Eggplant: 380 g
2
Heat 1 tablespoon of oil in a pan over high heat.
- Olive oil: 1.5 tablespoon
3
Place the eggplants and fry for 2-3 minutes.
- Eggplant: 380 g
4
Drizzle the eggplants with olive oil.
- Olive oil: 1.5 tablespoon
5
Flip, salt, and pepper. Fry for another 2 minutes.
- Sea salt: to taste
- Mixed peppercorns (four peppers): to taste
6
Place the eggplants on a baking sheet lined with parchment paper.
- Eggplant: 380 g
7
For the sauce, mix mayonnaise and Provencal herbs.
- Mayonnaise: 3.5 tablespoons
- Herbes de Provence: 0.5 teaspoon
8
Press garlic into the sauce using a garlic press.
- Garlic: 15 g
9
Mix thoroughly.
10
Slice the tomatoes into thin slices.
- Tomatoes: 160 g
11
To salt.
- Sea salt: to taste
12
Place the tomatoes on the eggplants.
- Tomatoes: 160 g
13
Apply the sauce on top.
- Mayonnaise: 3.5 tablespoons
14
Pour the grated cheese, place it in the oven preheated to 180 degrees for 15 minutes.
- Parmesan (Parmigiano Reggiano): 45 g
15
Place on a plate and serve with greens.
- Fresh herbs: to taste
